Joconde Imprime (Mona Lisa Torte)

...challenge for my birthday!

Ingredients:
Decor paste-
50 g egg whites
50 g sugar
50 g butter, softened
50 g flour + colour (or 15 g cocoa + 43 g flour)
Sponge-
3 eggs (150 g)
3 egg whites (90g)
75 g icing sugar
85 g almond meal
25 g flour
2 1/2 teas caster sugar
30 g butter, melted
Mouse- (enough for a 20 cm cake)
200 g chocolate, melted
6 eggs, separated
6 tbs icing sugar
6 teas rum (or other flavouring)
Other needed tools-
Silicon mat, bakers comb (or plastic bag for decoration)
Method:
Decor paste-
Mix butter and sugar until pale and fluffy, add egg whites (one by one). Mix in flour and cocoa by hand.
Use bakers comb or strong plastic bag to make decorative patterns on silicon mat. Put it in freezer.
Sponge-
Mix egg whites with caster sugar; set aside. In another bowl, mix eggs, sugar and butter; add flour and almond meal. Put 1/3 of egg white mixture and fold by hand; repeat with other 2/3.
Cover decor paste from freezer with this sponge.
Bake 5-6 min at 200* C, or until edges start browning. Take out and cool.
Cut sponge into desired sizes and shapes (use cake tins or shape strong plastic into shapes). Make sure to have sponge on the bottom of cake too (doesn't have to be in one piece).
Mouse-
Mix egg whites with sugar until stiff and glossy.
In another bowl, mix chocolate, egg yellows and rum. Add egg whites bit by bit, fold in by hand. Pour mouse into sponge shapes; refrigerate.
Cut out small pieces of decorations from leftovers of sponge (if any).
Decorate and serve after 2 hours.





Torta Mona Liza

...za onaj dan u godini kada postajemo za jednu brojku stariji!

Potrebno:
Dekorativna masa-
50 gr bjelanaca
50 gr secera
50 gr maslaca, omeksalog
50 gr brasna + boja (ili 15 gr kakaa + 43 gr brasna)
Biskvit-
3 jaja (150 gr)
3 bjelanca (90 gr)
75 gr secera u prahu
85 gr mljevenog ljustenog badema
25 gr brasna
2 1/2 k sitnog secera
30 gr maslaca, otopljenog
Mus- (dovoljno za tortu 20 cm precnika)
200 gr cokolade, otopljene
6 jaja, odvojenih
6 K secera u prahu
6 k ruma (ili druge arome)
Drugo-
silikonska podloga , poslasticarska spatula za ukrasavanje (ili kesa za dekoraciju)
(mozete peci na papiru, ali dobijete blago naborano tijesto, posto se papir malo skupi)
Nacin:
Dekorativna masa-
Miksajte maslac i secer , dodajte jedno po jedno bjelance, zatim brasno i kakao.
Napravite dekorativne sare na silikonu, uz pomoc spatule ili kese sa odsjecenim vrhom. Stavite silikon u zamrzivac.
Biskvit-
Miksajte bjelanca sa sitnim secerom, dok ne postane cvrsto. U drugoj posudi miksajte jaja sa secerom i maslacem; dodajte brasno i bademe. Ubacite 1/3 snijega bjelanaca, promijesjte rukom pa ubacite i ostale bjelance. Dobro promijesajte.
Ova masa ide preko dekorativne mase. Pecite 5-6 min na 200*C, ili dok krjevi ne pocnu rumeniti. Izvadite i ohladite.
Isjecite zeljenu velicinu, stavite u kalupe (za tortu ili napravite druge oblike od jace plastike). Ne zaboravite podlogu, koja ne mora biti iz jednog komada.
Mus-
Miksajte bjelanca sa secerom u cvrst snijeg. U drugu posudu miksajte cokoladu zumanca i rum. Pomijesajte sa snijegom i lagano rukom sjedinite. Uspite u pripremljene kalupe. Stavite u frizider. od ostalih komadica biskvita izrezite dekorativne komadice. Ukrasite i sluzite tortu nako 2 sata hladjenja.